Restaurant Punk
When you work in the restaurant industry, sometimes you just need to cut the s*** and get a little toasted so that you can spill the tea and shake off that saltiness. Simply stated - sometimes you need to flip the f*** out! Cut through the noise and tune in to hear hilarious anecdotes, humbling advice on how to create a hospitality business that doesn't suck, and whatever the hell else we come up with after decades in the industry.
Restaurant Punk
Should I Open A Restaurant?: The Pros and Cons of Being a Hospitality Entrepreneur
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Kara Restaurant Group
If you ask nearly anyone who works in the restaurant industry, it can be grueling and utterly unrewarding. Despite this, habitual restauranteurs continue to open new concepts year after year. So, what fuels the desire to work in an industry that feels like it’s killing you on a daily basis? Peter, Emaleigh, and Nick are answering questions, including:
- Do you learn more from in-restaurant training or culinary school?
- Why is the hospitality industry so addicting?
- What are the differences between opening a restaurant today and 20 years ago?
- How are liquor licenses granted in New Jersey and elsewhere?
- Does America’s ‘dining out’ culture contribute to the misconception that anyone can operate a restaurant?
- What is the most unexpected cost when opening a restaurant?
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